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Saturday, October 24, 2015

Easy Mini Meatloaves with Mushroom Gravy

When the weather starts to get cold,
Tiny loves to warm up the kitchen with hearty hot suppers from the oven, and
these easy mini meatloaves bake quickly enough for a weeknight meal.

Made with ground turkey, whole wheat bread
crumbs, and oats, they are a little bit lighter than ordinary meatloaf, so Tiny
likes to serve them with this rich and savory mushroom gravy on the side.

Prepare the gravy while the meatloaves are
baking; the recipe calls for white button mushrooms, but don’t be afraid to
substitute any fun new varieties you might find at the market!

Mini Turkey Meatloaves with Toasted Pine Nuts

1 tablespoon olive oil

1 small white or yellow onion,
chopped finely

1 teaspoon salt

16 oz ground turkey or other lean
ground meat (lamb, veal, and pork are all delicious)

1/4 cup whole wheat bread crumbs

1/4 cup rolled oats (old fashioned,
not quick oats)

2 large eggs

1/4 cup pine nuts, toasted (leave them out if you're allergic, but they're delicious so
give them a try otherwise!)

1 1/2 tablespoon Worcestershire sauce

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground coriander seed

Heat the olive oil in a medium frying
pan over medium heat till it shimmers but is not yet smoking. Add the
chopped onion and salt and sauté till softened, about 4-6
minutes. Stir frequently and don't let them brown. Set the cooked
onions aside and let them cool to room temperature while you assemble the other
ingredients.

Bake for about 20 minutes, or until
a meat thermometer reads 165 degrees (or 160 degrees if you are
using lamb, veal, or pork), and set the loaves in a warm place to rest while
you finish making the gravy.

Serves 4

Note:Cold, leftover
meatloaf makes a fantastic sandwich!

For the Mushroom Pan Gravy

8 oz sliced button mushrooms (about 3
cups)

2 tablespoons olive oil

1/2 teaspoon salt

2 tablespoons butter (you can use 4 T olive oil, if you prefer, but keep them separated for this recipe)

2 tablespoons all purpose flour

1 cup homemade or low sodium packaged
chicken or mushroom stock

2 tablespoons chopped Italian
(flat-leaf) parsley

More salt and pepper to taste

Heat the olive oil in a 10-inch, unlined skillet over a
medium-high flame till the oil shimmers but is not yet smoking. Add the
mushrooms and salt and sauté till the mushrooms release their moisture and
begin to soften, about 14-16 minutes. Turn the heat down to medium and
continue cooking till the mushrooms are browned and tender and their liquid has
evaporated.

Remove the mushrooms from your pan with a slotted spoon
and without washing the pan, add 2 tablespoons of butter. Melt over low
heat, and then add 2 tablespoons of flour, mixing well with a wooden spoon. The trick here is to make a smooth paste with the butter and flour, with no dry
bits of flour remaining in the pan… Dry bits=lumpy gravy! This buttery
paste is called the “roux”.Stir the roux
over low heat for 3-4 minutes, not letting it burn on the bottom.

Pour in half of the stock and whisk it together till the
flour paste is totally dissolved, and then add the rest of the stock.
Increase the heat to medium-low and simmer until the gravy is thickened,
stirring frequently, for about 20 minutes. Before serving, stir the cooled
mushrooms back in and add the chopped parsley. Check the flavor, and add
a little bit of salt and pepper if you think it needs it. Serve with mini
meatloaves, potatoes, and a green veggie for a hearty and nutritious
cold-weather supper.

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Tiny Tastes

Tiny Tastes™ app can make mealtimes more fun for kids! It includes storytime, prizes, and best of all: an adorable new friend who's ready to try new foods along with you! Tiny was created by Emily, a pediatric dietitian who has helped many children and families reach their dietary intake goals. She has also experienced feeding difficulties ranging from slightly "picky eaters" to children with texture sensitivity, autism spectrum disorder, failure to thrive, low appetite/intake, and all sorts of mealtime challenges. Tiny Tastes™ was designed to foster a more positive eating experience and to inspire young children to try new foods towards having a more balanced diet.